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Steamed chicken with beetroot tabbouleh

Serves 4
Prep time:
Cooking time:

If you are looking for lighter, healthier meals, this one has your name on it. It makes a great lunch the next day, so make plenty.



  • ½ cup Bulghur wheat
  • 2 Boneless skinless chicken breasts
  • 1 Lemon, zest of
  • 1¾ cups Chopped parsley
  • 2 Garlic cloves, crushed
  • 3 Beetroot, small, cooked and finely diced
  • ½ cup Lemon juice
  • ½ cup Extra virgin olive oil
  • 1 tsp Salt
View the method
  1. Place the bulgur wheat in a large bowl, cover with boiling water, cover the bowl and leave to sit for 15 minutes until tender, then drain and leave to dry on a clean tea towel.
  2. Roll the chicken in lemon zest, ¼ cup of the parsley and half of the crushed garlic and steam for 10 minutes, turn heat off and leave covered in steamer for 5 minutes until cooked through (try not to overcook the chicken to ensure tenderness).
  3. Remove chicken from steamer and season with salt.
  4. Mix the bulgur with the beetroot, cucumber, radish and the remaining parsley. Whisk the lemon juice, the remaining garlic, oil and salt and toss through the bulgur mix.
  5. Serve the chicken sliced on top of the tabbouleh.
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